Lemon Buttermilk Cakelets

Lemons. I love ’em. But, my boys…not so much. I love the citrusy-sour taste. I mean, I go bonkers over a chilled Arnold Palmer, and I have to say I love Beyonce’s latest album, Lemonade.

I’ve also been hearing about the health benefits lately that lemons provide. A mom friend carefully explained the digestive benefits of lemon water, and how we should be downing a glass instead of coffee first thing in the morning (um, blasphemy). This little yellow fruit has all kinds of goodness in its innards – immunity and health boosters like calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene.

START WITH MAKING A LEMON GARNISH SYRUP

Give your lemons a sweet bath! This simple syrup is to help create a garnish that you can use for the top of your mini lemon loafs. Essentially you combine lemon, sugar and water, bring to a boil, then simmer to create the perfect syrup to drizzle on top.

NEXT, MAKE THIS MOIST LEMON BREAD

Nothing too fancy, just a down-home moist lemon bread. The glaze is the star of the show that adds that extra pucker on this simple bread, but I will say that the buttermilk never fails when adding moisture and that special something to cakes and quickbreads.

I love these pans from Williams-Sonoma. They are perfect for making a lot of individual treats at once. You can easily use these for teacher gifts, friend gifts, or easy desserts.

PUCKER UP, HERE COMES A DELICIOUS GLAZE

I to use glazes. They’re simple to put together and add so much ‘oomph’ to a bread or a cookie. Fresh lemon juice is key as the flavor explodes with every bite of cake and its sweet and sour topping!

Pour glaze over bread and garnish with sugared lemon slices.

Being the Sweet Nerd that I am, I know that lemons are also fantastic when paired with sugar and buttermilk. I know that you can slice, zest and squeeze lemons into sweet little lemon cakelets. And when you top them off with glaze and garnish with syrupy slices of lemon, almost no one can refuse these little sweet treats. With the warm weather fading and holidays in our near future, I wanted to share with you my final non-holiday recipe until the new year. Enjoy the sweet little lemon cakelets!

Directions

Lemon Buttermilk Cakelets

1Mixer: Combine butter and sugar on medium speed until light and fluffy. Add in vanilla, eggs, lemon juice, and lemon zest. Add in remaining ingredients and blend on low speed for one minute or until everything is blended.

1Combine powdered sugar, corn syrup, and lemon juice. Add more or less lemon juice to adjust the consistency to your liking.

Lemon Slices in Syrup

1To make the lemon syrup, in a small saucepan, combine the lemon, sugar, and water over medium high-heat and bring to a boil, stirring to dissolve the sugar. Continue to boil for 5 minutes, then reduce to a low heat for 20 minutes. Remove from heat and let stand until ready to use. Pour glaze over bread and garnish with sugared lemons slices.